Sweet potato and chilli soup
This Sweet Potato and Chilli Soup blends the natural sweetness of sweet potatoes with the spicy kick of red hot chilli pepper, creating a comforting dish perfect for any meal. It's easy to prepare and can be enjoyed with crusty bread or a side salad.
Cook time 30 min
Prep time 5 min
Ingredients:
1 tbsp olive oil1 onion
1 red hot chilli pepper
2 garlic cloves
4 sweet potatos
2 cups vegetable broth
If you're looking for a comforting, nutritious, and flavorful dish, this Sweet Potato and Chilli Soup is perfect for you. Combining the natural sweetness of sweet potatoes with the spicy kick of red hot chilli pepper, this soup is both warming and satisfying. It's an excellent option for a cozy dinner or a delicious lunch, and it's quite simple to prepare. Let’s dive into how you can make this delightful soup at home.
Instructions:
- Start by peeling and cubing the sweet potatoes. Set them aside.
- Chop the onion and finely chop the red chili pepper.
- Mince the garlic cloves.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
- Add the finely chopped chili pepper and minced garlic to the pot. Cook for an additional 1-2 minutes until fragrant, stirring occasionally.
- Add the cubed sweet potatoes to the pot and stir to combine with the aromatics.
- Pour in the 2 cups of vegetable broth. Ensure the sweet potatoes are adequately covered. If needed, add a bit more broth or water to cover the vegetables.
- Bring the mixture to a boil. Then, reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes or until the sweet potatoes are tender and easily pierced with a fork.
- Once the sweet potatoes are tender, carefully blend the soup using an immersion blender until smooth. You can also transfer the soup in batches to a blender. Be cautious as the soup will be hot.
- If the soup is too thick, you can add a small amount of vegetable broth or water to reach your desired consistency. Reheat gently if needed.
- Taste the soup and adjust the seasoning with salt and pepper if desired.
- Ladle the hot sweet potato and chili soup into bowls. Garnish with toppings of your choice such as a swirl of coconut milk, a sprinkle of fresh herbs, or a pinch of red chili flakes for extra heat.
- Serve your delicious sweet potato and chili soup with crusty bread or a side salad. Enjoy this comforting and flavorful dish!
This Sweet Potato and Chilli Soup is a wonderful way to enjoy the wholesome goodness of sweet potatoes and the vibrant heat of chilli. It’s easy to make and versatile, allowing you to tweak it to your liking. Whether you’re enjoying it as a hearty meal or a warming snack, this soup is sure to be a hit. Happy cooking and enjoy your delicious bowl of Sweet Potato and Chilli Soup!
Sweet potato and chilli soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
The sweet potatoes are done when they are tender and can be easily pierced with a fork, typically after 20-25 minutes of simmering in the broth.
Yes, you can substitute vegetable broth with chicken broth or even water if you prefer a lighter flavor. Adjust seasonings as needed.
A large pot (about 4-6 quarts) is recommended to ensure there’s enough space for the ingredients to cook evenly and to avoid overflow.
To reduce spiciness, use less red chili pepper or remove the seeds before chopping. For more heat, add an extra chili or some chili flakes when blending.
Tips:
- For extra depth of flavor, roast the sweet potatoes in the oven before adding them to the soup.
- Adjust the level of spice by using more or fewer chilli peppers, depending on your taste preference.
- Blending the soup until smooth will give it a creamy texture, but if you prefer a chunkier soup, simply blend it partially.
- Garnish with a dollop of yogurt, a sprinkle of fresh herbs, or some toasted pumpkin seeds for added flavor and texture.
- If the soup is too thick, you can add more vegetable broth or a bit of water until you reach your desired consistency.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 3.15g
Carbohydrates 36g
Fiber 6g
Sugar 9g
Fat 2.42g
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